This 12th century D.O. cheese is famous throughout the world for its unique character and intense flavor. Made in the mountains of Serra da Estrela (also a national park), in the Beira region, this is a traditional washed rind farmhouse cheese.

The Bordaleira ewes thrive on a diet of wild herbs, scrub, gorse blossoms and brambles, producing thick, luscious, aromatic milk. This special cheese is handmade in small batches using wild thistle (Cynara cardunculus) to coagulate the milk. The curds are broken by hand instead of cut. It takes an average of three hours to make one cheese and only two or three are made per day. After the wheel is salted, it is then wrapped in cloth and aged in caves.

When Serra is younger, the rind is sticky and pungent and the interior is so creamy that it is almost spoonable. As it ages, the rind becomes harder and smoother with the interior becoming denser and sliceable. Either way, this is an incredible Portuguese treasure. It has a perfumed intensity and a sweet grassy taste that is fruity and mildly bitter. All that's needed is some fresh crusty bread and a bottle a wine. Perfect!

This is the authentic stuff with a fabulous taste and exactly the right creaminess. It was very fresh--and we would definitely order it again. I hope that you will keep it in stock as often as possible.

By Renatofrom Seattleon Jan 02, 2015

Melt in your mouth

Absolutely delicious
Great with a bold wine

By Lufrom Massachusettson Jul 27, 2014

Just as I remember!

This cheese is just as good as I remember from our trip to Portugal. If you leave it out at least a half hour before serving, it gets soft and speadable, the way the Portuguese serve it. I'd recommend storing it with a paper towel wrapped around it to absorb moisture as it is susceptible to mold quickly. Or, just enjoy it with friends and don't worry about leftovers!

By Lover of Cheesefrom Gainesville, Floridaon Jan 22, 2012

My Favorite Cheese from a Cheese Lover

I love cheese of all kinds, from every land, every texture and taste, but the cheese from the Serra de Estrella is my favorite by far. It is best when just ripe and runs from it rind when left at room temperature. Great with wine, nuts and dried fruit or with crusty bread and green olives. If only it were readily available, but alas not even at igourmet

By Philip Storvikfrom Murfreesboro, TNon May 15, 2011

Too aged

I was very much looking forward to the younger Serra de Estrella mentioned in the description as this is what I've had in Portugal. It was rather firm and oily with a deep mold in the rind indicating this had been sitting around a good while. At $40 per wheel I won't be risking this again. What saves it from total loss is my Portuguese mother still loved it.

By Dirk Stampfrom Colorado Springs, COon Mar 22, 2011

Classic Portuguese Cheese

We recently returned from a trip to Portugal and loved all the sheep cheese we found there. However we were surprised and disappointed how hard it was to find them in the US. Fortunately igourmet had our favorite cheese from Portugal, Serra de Estrella. It was just as we remembered, very "sheepy" on the nose and rich, earthy and lingering on the palate. Great with a red wine from Alentejo.

By ekterfrom huntington wvon Nov 11, 2008

If you like pungent, a must have!

very pungent aroma, and a great, albeit strong, taste. very intense flavors, would likely overpower any pairing with foods. best to enjoy with a hearty wine and a crusty loaf of bread

By Mr. Creosotefrom Lake Hartwell, SCon Sep 11, 2008

Stinky, but too salty

A rich, somewhat stinky cheese that I found delicious except that it was too salty.

By Zfrom Perry, MEon Aug 30, 2007

Yummy

I love this cheese, however by the time I get it (or you do) it has aged too much for my taste. I like it almost runny

By dory9206efrom San Diegoon Jul 28, 2007

Excellent taste

This is quite similar to Queijo de Azeitao that we had in Sintra, Portugal and loved. We enjoyed the cheese with crusty bread, almonds & dried prunes (yes prunes -- the sweetness compliments the cheese) and of course red wine.